Large Spoon: for mixing, either wooden or metal, your preference. I personally don't like wooden spoons due to hygiene reasons. You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos. Cream the butter and sifted icing sugar until pale and creamy. Add the vanilla extract and beat well. Step 5 - Assemble The Monte Carlos you follow a gluten-free/paleo diet and aren’t expecting these coconut flour biscuits to taste like actual buttermilk biscuits Butter - at room temperature. I prefer to use unsalted butteras a baking ingredient. This is not essential and if you usually buy salted butter,using that will be perfectly fine.

White or caster sugaris a must in this recipe, as brown sugar will alter the flavour profile, competing with the other ingredients. Coconut extract– The only ingredient you might not readily have on hand is coconut extract. This isn’t the most common ingredient but when I saw some at the baking store I had to get it. Butter: If you use unsalted butter add a small pinch of salt to the coconut biscuit mixture. You can use margarine if preferred. Step 1 - Cream together the room temperature butter, sugar, salt and golden syrup. Then add the room temperature egg and mix through until light and fluffy. Self-raising flour - use store-bought self-raising flour or make your ownby sifting 2 teaspoons of baking powder through every 1 cup of plain flour.

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To sandwich biscuits together - how much filling you need will depend on the size of your biscuits. It's important not to overfill the biscuits with too much jam and buttercream. Add a small amount of jam to the flat side of a biscuit and then top with a small amount of buttercream in the centre. When you add another biscuit to the top it will 'squish' the filling out towards the edges. Just basic baking ingredients are needed for this coconut biscuit recipe - butter, eggs, sugar and flour. Flour:Unbleached all-purpose flouris best to use when making biscuits. It contains less protein than bread flour, which means it will produce less gluten and in turn result in a lighter and more tender crumb structure. To make these healthier you can replace half of the all-purpose flourwith whitewhole wheat flouror whole wheat pastry flour, which are made from whole grain soft wheat berries. To make gluten free dairy-free biscuits simply replace the flour with a gluten-free baking flour alternative such as bob’s red mill Gluten Free 1-to-1 Baking Flour. Bake for 10-15 minutes. Cool completely on wire trays before assembling the Monte Carlo sandwich biscuits. Step 4 - Make The Buttercream Filling

Brown sugar - either light or dark brown sugaris fine to use. The brown sugar gives a slightly caramelised flavour to these biscuits as well as colour. Cream the butter and brown sugar together until light and fluffy. Step 2 - Complete The Biscuit Dough Step 6 - Once the biscuits are completely cool, melt the chocolate. This can be done in the microwave by zapping the chocolate in 20 seconds intervals, stirring well between each interval. Or by placing the chocolate in a glass dish over a saucepan of water (do not let the water touch the glass), and heating over low-medium heat until the chocolate is melted. Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. For The Biscuits Pour the coconut cream mixture into the flour and butter mixture then mix it together with a fork until a shaggy dough forms.As you can see from the above photo the biscuits end up being thin and crunchy. Plus super delicious. They have an amazing toasted coconut flavour to them once baked. Don’t over-work the dough. Keep some larger chunks of butter intact when cutting the butter into the flour. Knead the dough for 14 turns only. Any longer will work the dough too much and gluten strands will start to form, which will develop a tougher crumb structure in the final biscuits.